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BASIL – East Indian Clove

Ocimum gratissimum

Drought and wind tolerant, this 1.5m tall perennial plant’s leaves are used as a clove substitute. It is particularly good in Indian curries. Extremely useful in gardens, its strong aroma confuses insects and they have trouble finding plants to eat.

BASIL – Sweet Giant-leaved

Ocimum basilicum

Never has picking basil leaves to make pesto been quicker. This hardy variety has slightly wavy green leaves several times larger than common sweet basil. This annual is well-suited for growing in balcony pots.

CATNIP – White Flowering

Nepeta cataria

Catnip is drought tolerant and often perennial. The mint-like scent of the bruised leaves of this herb is said to attract cats and deter rats. It stands 1/2 m high and its white flowers are a good bee attractant for pollination when grown around in orchards and vegetable gardens.

CHAMOMILE – German

Chamaemelum nobile

This annual Chamomile grows to 600mm and flowers prolifically. Dried flowers are used to make a calmative herbal tea.
Leaves if infused in water (1 cup of leaves to 1 litre of water) are a preventative for the ‘damping off’ fungus in young seedlings.

CORIANDER – Thai Serrated Leaf

Eryngium foetidum

A small perennial thistle-like plant whose whose leaves and root have a strong and agreeable coriander flavour.
It is a main ingredient in ‘sofrito’, a West Indian seasoning made of Parsley, Chilli and Thai Coriander.

CRESS – Garden

Lepidium sativum

Young leaves can be regularly picked to provide a tangy, peppery taste as a salad herb or garnish for omelettes, soups and sandwiches. Seeds suitable for sprouting. Prefers a shady spot if planted towards the hotter months.

DILL – Culinary

Anethum graveolens

Seed commonly used a flavouring for pickles and fish. A good orchard plant it grows to 1.5m, has huge parachute shaped flower which attract many garden pest predators.
Delightful green soft fern-like foliage often picked, dried and sold as ‘Dill Tips’.

FENNEL – Perennial

Foeniculum vulgare

Perennial herb to 2m with soft foliage and sweet anise flavour. Young stems and leaves are used as a garnish and seasoning herb and traditionally for its many medicinal properties including aiding digestion and calming nerves.